CN1086282C - Beverages having stable flavor/cloud emulsions in presence of polyphosphates-contg. preservative systems and low levels of xanthan gum - Google Patents
Beverages having stable flavor/cloud emulsions in presence of polyphosphates-contg. preservative systems and low levels of xanthan gum Download PDFInfo
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- CN1086282C CN1086282C CN96199625A CN96199625A CN1086282C CN 1086282 C CN1086282 C CN 1086282C CN 96199625 A CN96199625 A CN 96199625A CN 96199625 A CN96199625 A CN 96199625A CN 1086282 C CN1086282 C CN 1086282C
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
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Abstract
A beverage such as a dilute juice or tea beverage having a stable flavor/cloud emulsion that contains from about 0.005 to about 0.015% xanthan gum, from about 100 ppm to about 1000 ppm of a preservative which can be sorbic acid, benzoic acid and, alkali metal salts thereof and mixtures thereof, from about 300 ppm to about 3000 ppm of a food grade water soluble polyphosphate, and from about 60 to about 99% by weight of added water having from 0 ppm to about 180 ppm of hardness.
Description
Technical field
The application relates to beverage, particularly dilute juice and tea beverage, and these beverages have stable flavor emulsion and/or cloud emulsions.The application be particularly related to contain the polyphosphate preservative system, have the stable flavor emulsion and/or a beverage of cloud emulsions.
Background of invention
Technology with The dilute juice beverages of muddy or opaque outward appearance is known.The feature muddy or opaque outward appearance of these dilute juice products is to have added a kind of beverage emulsion.Beverage emulsion can be flavor emulsion (promptly providing local flavor and turbidness to beverage), or cloud emulsions (turbidness promptly mainly is provided).The beverage emulsion of two kinds of forms all comprises a kind of oil phase that is dispersed in continuous aqueous phase, also is that they are oil-in-water emulsion.The feature of this oil phase is to be evenly dispersed in continuous aqueous phase with tiny oil droplet, thereby makes beverage have muddy or opaque outward appearance.
Beverage emulsion is the system of thermodynamic instability, and it trends towards being returned to two kinds of original immiscible liquid (i.e. two phase systems).Because oil is decentralized photo, it exists with droplet, and these oil droplets trend towards separating, or forms agglomerate by assembling " flocculation ".When no weighting agent, because oil phase is lighter than water, it can separate and rise to the top of container for drink.This phenomenon is referred to as meaning " creaming " usually, and it can present ugly ring (being commonly referred to " ring moves ") in bottleneck inside, or forms powdery " flocculate " at the shoulder of bottle.Otherwise, oil phase can attached on the colloidal solid and heavier than water, when this situation occurring, oil phase can be deposited to the bottom of container.Because muddiness is to be referred to as to call " sedimentation " with this phenomenon in bottom that sediment appears at bottle.
In order to promote the stability of these local flavor/cloud emulsions, can in The dilute juice beverages, add a kind of thickener or mixtures of thickening agents.These thickeners comprise propanediol alginate, xanthans, pectin, starch, modified starch, glue gel (gellan gum) and carboxymethyl cellulose.Consult the United States Patent (USP) 5,376,396 of authorizing Clark on December 27th, 1994 (by the beverage stabilising system that the mixture of glue gel and carboxymethyl cellulose forms, it preferably comprises propanediol alginate); Authorized the United States Patent (USP) 4 of Jackman on August 7th, 1979,163,807 (the cedra fruits product that contains puree, this product comprise citrus juice or contain the fruit beverage of citrus juice and a kind of composition of glue, and said composition is xanthans and sodium carboxymethylcellulose basically).These thickeners are that relative viscosity by increasing The dilute juice beverages is to stablize local flavor/cloud emulsions basically.But when stablizing local flavor/cloud emulsions, these thickeners also can poorly influence the local flavor and the mouthfeel of beverage, particularly when needing these relatively large thickeners.About this point, preferably used xanthans because it can provide higher viscosity when shearing near zero, zero to shear be feature in the beverage storage, still, when consumable beverage, shear thinning significantly, thereby suitable denseness feature is provided.Regrettably, when content was higher in The dilute juice beverages, some thickener, particularly xanthans can make local flavor/cloud emulsions instability.
The ability of stablizing dilute juice product special flavour/cloud emulsions can be complicated owing to have other beverage ingredient in the product.To refrigerating the The dilute juice beverages of (promptly at room temperature storing), need a kind of anti-microbial preservative composition.When The dilute juice beverages is exposed to food spoilage microorganism following time, its can provide adapt circumstance for bacterial growth fast.In the manufacturing or packaging process of The dilute juice beverages, the non-recurrent ground of this exposure, but may go into microorganism by invaccination.Because the fruit juice constituents of The dilute juice beverages provides nutrients breeding fast for the food spoilage microorganism.
In The dilute juice beverages, used the such anticorrisive agent of for example sorbate, benzoate, organic acid and their composition suppressing microbial growth to a certain extent.Some anticorrisive agent when content can suppress growth of microorganism effectively, can make The dilute juice beverages produce bad flavor.The ability of the inhibition growth of microorganism when therefore, having suggestion to use the polyphosphate of some food-grade (particularly calgon) to be present in the The dilute juice beverages with low amount recently to improve these anticorrisive agents.Consult the United States Patent (USP) 5,431,940 of authorizing Calderas July 11 nineteen ninety-five, this patent disclosure in the lower The dilute juice beverages of the water hardness, same sorbate (for example potassium sorbate) has used antimicrobial polyphosphate, for example calgon together.
But, have been found that and in The dilute juice beverages, work as polyphosphate that when particularly calgon used together with xanthans, meeting is local flavor/cloud emulsions instability just.Be not bound by theory, can think, when mixing, comprise that the polymer of calgon and xanthans exists with hydration colloid shape with enough water.Depend on the concentration of polymer and with the compatibility of other composition in the beverage, each colloidal particles trends towards being separated and being gathered into agglomerate, the droplet of oil phase is repelled out from continuous aqueous phase.Because oil droplet accumulates in the utilized space that stays, they are reunited together, and flocculation is increased fast, cause ring and the faster generation of flocculate.
Therefore, require the prescription energy of The dilute juice beverages: (1) has stable local flavor/cloud emulsions; (2) by using some to contain polyphosphate, particularly the preservative system of calgon can at room temperature be stored beverage; (3) has desirable mouthfeel; (4) there is not bad local flavor.
Summary of the invention
The present invention relates to beverage product, particularly have the The dilute juice beverages and the tea beverage of stable flavor emulsion and/or cloud emulsions.These beverage products comprise:
(a) from about 0.2% to about 5% a kind of oil-in-water beverage emulsion that is selected from flavor emulsion and cloud emulsions;
(b) from 0 to about 40% the fruit juice that is selected from, the local flavor solid content of tea solid content and its mixture;
(c) from about 0.005 to about 0.015% xanthans;
(d) a kind of anticorrisive agent that is selected from sorbic acid, benzoic acid, their alkaline metal salt and their mixture from about 100ppm to about 1000ppm;
(e) can promote the water-soluble multi-phosphate of the amount of anticorrisive agent anti-microbe ability effectively;
(f) about by weight 60% to about 99% water with adding from 0ppm to about 180ppm hardness.
Have been found that in containing the beverage of polyphosphate, use more a spot of xanthans separately, unique viscometric properties can be provided effectively and don't can make flavor emulsion or the cloud emulsions instability.Other beverage stabilizer, carboxymethyl cellulose for example, the effect that can produce viscosity and mouthfeel together with xanthans and can not make the emulsion instability.Even without these other beverage stabilizer, a spot of xanthans also provides higher viscosity when shearing near zero, shears significantly thinning and makes beverage have suitable denseness yet can make when consumption.In addition, because content is less relatively in beverage, so xanthans can not produce bad reaction with polyphosphate, and the adding of these polyphosphate is in order to strengthen anticorrisive agent, for example the antiseptic power of potassium sorbate.
Detailed Description Of The Invention
A. definition
The about 10cfu/ml of the number that " microbial reproduction " used herein is meant putrefactive microorganisms in the beverage when beginning to pollute be increased to 100 times or more than.
Used herein " environment is showed the time " is meant a period of time, at this section in the period, and after a kind of beverage has the pollution beverage putrefactive microorganisms of 10cfu/ml, can be at 68 (20 ℃) microbial breeding effectively.
Be meant the various compositions of in preparation beverage of the present invention, together using " comprising " used herein.
" not carbonated beverage " used herein is meant and contains the beverage that is less than one carbon distribution acid gas.
Unless otherwise prescribed, weight, part and percentage used herein all are based on weight.
B. beverage emulsion
Beverage of the present invention comprises from about 0.2 to about 5%, preferably from about 0.5 to about 3%, and from about 0.8 to about 2% beverage emulsion most preferably.This beverage emulsion can be a kind of cloud emulsions or a kind of flavor emulsion.
For cloud emulsions, clouding agent can comprise fatty or oily that the stable a kind of oil-in-water emulsion of the suitable food grade emulsifier of one or more processes forms.Anyly be applicable to that fat or oil in the Food ﹠ Drink can be used as clouding agent.Preferred use be those through refinings, decolouring with deodorization with the fat of removing bad flavor and oily.Particularly suitable is those neutral on sense organ fat as clouding agent.These comprise the fat in following source: plant fat, and for example (canola) and vegetable seed are drawn in soybean, corn, safflower, sunflower, cottonseed, Kano; Nut fat, for example coconut, palm, palm kernel; And synthctic fat.Consult fat or the oily clouding agent of United States Patent (USP) 4,705,691 (listing in for reference herein) about being suitable for of authorizing Kupper etc. on November 10th, 1987.
Any suitable food grade emulsifier can come stabile fat or oily clouding agent as oil-in-water emulsion.The emulsifying agent that is suitable for comprises gum arabic, modified food starch (for example butanedioic acid alkenyl esters modified food starch), anionic polymer (for example carboxymethyl cellulose) from cellulose obtains adds rubberizing, modification adds rubberizing, xanthans, bassora gum, guar gum, carob gum, pectin and their mixture.Consult the United States Patent (USP) 4,705,691 of authorizing Kupper etc. on November 10th, 1987, list in that this is for reference.Treated modified starch is both to have contained hydrophilic group also to contain hydrophobic group, and for example those of setting forth in the United States Patent (USP) 2,661,349 (it is for referencial use to list in this) of Caldwell etc. are the preferred herein emulsifying agents that uses.Butanedioic acid octenylester (OCS) modified starch is particularly preferred emulsifying agent, as those (it is for reference to be listed as this) of setting forth in the United States Patent (USP) 4,460,617 of the United States Patent (USP) 3,455,838 of Marotta etc. and Barndt etc.
Clouding agent can combine so that a kind of beverage opacifying agent to be provided with extender, and it plays completely beverage or the opaque effect of part, and don't separates and rise to the top.The beverage opacifying agent provides a kind of outward appearance that contains the beverage of fruit juice to the consumer.Any suitable extending oil can be used in the beverage opacifying agent.Typical extending oil comprises glyceride (ester gum), SAIB (SAIB) and other sucrose ester, dammar gum, rosin, the elemi natural gum of brominated vegetable oil, wood rosin and skilled other known glue of people of this technology.Other extender that is suitable for comprises the liquid polyol polyester of stodgy bromination, consults the United States Patent (USP) 4,705,690 of authorizing Brand etc. on November 10th, 1987, is listed as that this is for reference.
Cloud emulsions/opaque emulsion is mixed with clouding agent with extender (for opaque emulsion), emulsifying agent and water and forms.Typical emulsion contains from about 0.1 to about 25% clouding agent, from about 1 to about 20% extender (opaque emulsion), from about 1 to about 30% emulsifying agent and from about 25 to about 97.9% an amount of water.
The granular size of the water insoluble active ingredient in the emulsion is to reduce with the technical known equipment that is suitable for.Because emulsifying agent keeps oil proportional with granular size in the ability of suspended state, the suitable diameter of granular size is about 0.1 to about 3.0 microns.Preferred particle diameter is about 2.0 microns or littler.Most preferably in the suspension almost all the diameter of particles be 1.0 microns or littler.Granular size reduces mixture by homogenizer, colloid mill or turbine type mixer.Usually through one or secondary get final product.Consult the United States Patent (USP) 4,705,691 of authorizing Kupper etc. on November 10th, 1987, be listed as that this is for reference.
Be applicable to that the flavor emulsion in the beverage comprises one or more local flavor oil that are suitable for, collection fluid, oleo-resins, essential oil etc., these are the beverage flavouring agent of knowing technically.This composition also can comprise local flavor concentrate, for example concentrate that obtains from natural products such as fruit.Also can use the citrus oils and the essence of taking off terpene herein.The example of the local flavor thing that is suitable for comprises fruit-like flavour material as orange, lemon, bitter orange etc., cola flavor, tea local flavor material, coffee flavor material, chocolate flavouring material, dairy food-like flavour material and other.These local flavor material can obtain from natural source, and for example essential oil and extract also can prepare with synthetic method.Typical flavor emulsion comprises the mixture of various local flavor material, and can use with forms such as emulsion, alcoholic extract or spray-drying things.Flavor emulsion also can comprise clouding agent as previously described, is with or without extender.Consult the United States Patent (USP) 4,705,691 of authorizing Kupper etc. on November 10th, 1987, be listed as that this is for reference.
The preparation method of flavor emulsion is identical with cloudy emulsion, is to be prepared from by mixing local flavor oil (0.001 to 20%), emulsifying agent (1 to 30%) and water.(also can contain oily clouding agent).The particle diameter of emulsion is from about 0.1 to about 3.0 microns.Preferred particle diameter is about 2.0 microns or littler.Most preferred particle diameter is 1.0 microns or littler.Emulsifying agent topped on the local flavor oil of particle to prevent coalescent and to keep suitable dispersion.The viscosity of flavor emulsion and proportion can be compatible with finished beverage.Consult the United States Patent (USP) 4,705,691 of authorizing Kupper etc. on November 10th, 1987, be listed as that this is for reference.
C. fruit juice and tea solid content
The dilute juice beverages of the present invention can not necessarily still preferably comprise the local flavor solid content, and these local flavor things are selected from fruit syrup, tea solid content and the fruit syrup mixture with the tea solid content.When comprising fruit syrup, beverage of the present invention can comprise from 0.1 to about 40%, preferably from 1 to about 20%, and more preferably from about 2 to about 10%, from about 3 to about 6% fruit juice most preferably.(according to one times of concentration, 2 ° calculate to the percentage by weights of the fruit juice of 16 ° of Brix Scales).This fruit juice can be puree, levigate or one times of concentration or the fruit juice that concentrates.The fruit juice of especially preferably adding is inspissated juice, its solid content (mainly being sugared solid content) be from about 20 ° to about 80 ° of Brix Scales.
Fruit juice can be any citrus juice, non-citrus juice or their mixture, and these use in The dilute juice beverages knows.Citrus juice in the fruit juice and the example of non-citrus juice such as following, but be not limited to these.The example of non-citrus juice has cider, grape juice, pear juice, nectarine juice, gooseberry juice, raspberry juice, dayberry juice, blackberry, blueberry juice, purple black wash fruit juice, strawberry juice, manaca juice, juice of my pomegranate, guava juice, macaque peach juice, mango juice, Chinese flowering quince juice, watermelon juice, rough skin muskmelon juice, cherry juice, cranberry juice, pineapple juice, peach juice, apricot juice, Lee's juice and their mixture, and the example of citrus juice has orange juice, lemon juice, lime joice, grapefruit juice, tangerine juice and their mixture.Other fruit syrup and non-fruit syrup, for example vegetable juice or plant juice also can be used as the composition of juice in non-carbonated beverage of the present invention.
When comprising the tea solid content, beverage of the present invention can comprise from about 0.02 to about 0.25%, preferably from the about 0.07% tea solid content to about 0.15% percentage by weight." tea solid content " speech used herein is meant from the solid content of tea raw material abstraction, the Camellia tea that comprises C.sinensis and C.assaimica, the tealeaves of fresh harvesting for example, dry immediately fresh green tea after the harvesting, the fresh green tea of the enzyme that before dry, exists with passivation through Overheating Treatment, unleavened tea, the tealeaves of instant green tea and part fermentation.The plant material that the green tea raw material is a tealeaves, tea stalk is relevant with other, these raw materials are not through obviously being fermented into black tea.Also can use the tea plant of leaf eyeball pearl genus, catechu gambir and yncaria stem with hooks section.Also can use the mixture of the tea of unfermentable and part fermentation.
Tea solid content used in the beverage of the present invention can obtain with known and traditional tea solid content extracting process.The typical tea solid content that obtains like this comprises caffeine, theobromine, protein, amino acid, mineral matter and carbohydrate.The beverage that is suitable for that contains the tea solid content can be according to United States Patent (USP) 4,946,701 described prescriptions of authorizing August 7 nineteen ninety such as Tsai etc., are listed as that this is for reference.
D. xanthans and other thickener
Beverage of the present invention with xanthans as main thickener and emulsion stabilizing agent.Xanthans is the outer heteroglycan polymer of a kind of born of the same parents that produces by sweat with xanthomonas campestris.This polymer has five glycosyls (two glucose units, two mannose units and a glucuronic acid), and its main chain is 1, the 4 β-D-glucose that connects, and this structure is the same with cellulosic structure.The xanthans molecule be high flexibility with the height quasi-plasticity aqueous solution can be provided.Increase shearing viscosity is reduced gradually, but after removing shearing, recover viscosity immediately.
Before the present invention, use xanthans in the beverage with the amount of stablizing local flavor/cloud emulsions usually from about 0.1 to about 0.3%.Consult the United States Patent (USP) 5,385,748 of authorizing January 31 nineteen ninety-five such as Bunger etc.But this use amount that has been found that xanthans can produce poor interaction with the polyphosphate in the beverage of the present invention.In fact be, the consumption of xanthans surpasses at 0.1% o'clock, and it reacts with polyphosphate and makes the unstable and flocculation of emulsion.This situation is true especially to calgon, and calgon is the preferred polyphosphate that uses in the beverage of the present invention.
Therefore, the xanthans that adds in the beverage of the present invention, its amount should enough hang down with prevent and polyphosphate (for example calgon) between bad interaction, but its amount should be high enough to: (1) stablizes local flavor/cloud emulsions; (2) beverage is played other desired viscosity effect.According to beverage of the present invention, the amount that comprises xanthans is from about 0.005 to about 0.015%, and preferably from about 0.005 to about 0.01%.A spot of xanthans like this is enough rare to be separated to not producing, even also like this when having polyphosphate to exist.But, be still in and still have effective viscosity in the solution, therefore help the stable of local flavor/cloud emulsions.
Beverage of the present invention except that xanthans, also can comprise other thickener.These other thickeners comprise carboxymethyl cellulose, propanediol alginate, glue gel, guar gum, pectin, bassora gum, gum arabic, carob gum, gelatin, acacia gum and these mixtures of thickening agents.(as above described, as also to have the effect of emulsifying agent in many these non-essential thickeners, the fats/oils clouding agent in can stable beverage emulsion).It is about 0.07% that the consumption of these other thickeners in beverage of the present invention can arrive usually, and this decides with specific thickener and desired viscosity.
E. the preservative system that contains polyphosphate
An importance of the present invention is that storage beverage is stable until consumption with the maintenance beverage emulsion at ambient temperature.But compositions such as fruit juice in the beverage or tea solid content are grown for microorganism fast adapt circumstance are provided, especially at ambient temperature.Therefore need to add a kind of preservative system to prevent or to delay the growth of this quasi-microorganism.
For this reason, beverage of the present invention comprises from about 100 to about 1000ppm, and preferably from about 200 to about 1000ppm, most preferably from a kind of anticorrisive agent of about 200 to about 750ppm, this anticorrisive agent is selected from sorbic acid, benzoic acid, their alkaline metal salt and their mixture.Preferred anticorrisive agent is selected from sorbic acid, potassium sorbate, sodium sorbate and their mixture.Most preferred anticorrisive agent is a potassium sorbate.
Beverage of the present invention also comprises a kind of water-soluble multi-phosphate of food-grade, and its amount can strengthen the anti-microbe ability of anticorrisive agent effectively." effective dose " that constitute polyphosphate depends on many factors with the anti-microbe ability that strengthens anticorrisive agent, comprises employed specific anticorrisive agent, the amount of the little anticorrisive agent that exists in the beverage, the hardness that exists in the pH of beverage and the beverage.Polyphosphate can strengthen the anti-microbe ability of anticorrisive agent, it is believed that be since the polyphosphate sequester hardness that exists in the beverage (being calcium ion and magnesium ion).This makes the microorganism that exists in the beverage lose calcium and magnesium, has therefore disturbed their protections oneself to avoid the ability of anticorrisive agent anti-microbial effect.The amount of the polyphosphate that exists in the beverage is from about 300 to about 3000ppm, preferably from about 900 to about 3000ppm, more preferably from about 1000ppm to about 1500ppm, can strengthen the antimicrobial ability of anticorrisive agent effectively.
Be applicable to that the food-grade water-soluble polyphosphate in the beverage of the present invention has following general formula usually:
(MPO
3)
n
Wherein n is on average from about 3 to about 100, and M is independently selected from sodium atom or potassium atom, i.e. the alkaline metal salt of polyphosphate.Preferred n on average from about 13 to about 30 and M be a sodium atom.Particularly preferably be straight chain sodium polyphosphate (being that each M is a sodium atom), wherein n is on average from about 13 to about 21, for example calgon.
Selected anticorrisive agent and polyphosphate play synergy, play addition at beverage of the present invention to restraining growth of microorganism at least.This combination is effective especially to suppressing yeast, comprises the Zygosaccharomyces (Zygosaccharomyces bailii) of preservative resistant and the bacterium of anti-acid-resistant anti-corrosion agent.Even in the fruit juice concn of beverage regulation of the present invention (promptly about 0.1 to about 40%), the time of displaying under the environment temperature also increases with the decline of the percentage of fruit juice in the beverage, so that the environment displaying time relevant with low fruit juice concn surpasses about 20 days, and the environment displaying time relevant with higher fruit juice concn is between about 10 to 20 days.The variation of anticorrisive agent in the scope of Chan Shuing and polyphosphate concentration also can influence the environment displaying time herein.But, as long as in the concentration and the described herein scope of hardness of water (basicity of preferred water) of juice, anticorrisive agent, polyphosphate, the environment of the beverage displaying time had an appointment 10 days at least.
F. hardness and basicity
Beverage of the present invention also comprises having hardness ratio water lower and preferred control basicity.Particularly, beverage of the present invention comprises the water of from about 60 to about 99% adding, and more typical is from about 80 to about 93% water.When using together, mainly be that the hardness of this water constituent can be improved anti-microbial effect greatly with above-mentioned preservative system.Except that hardness, the basicity of the water that control adds also can combating microorganisms play certain improvement advantage.
" hardness " speech used herein typically refers to calcium and the magnesium cation that exists in the water.For purposes of the invention, the hardness of water that adds is to calculate according to the standard that U.S. analytical chemistry worker association (AOAC) proposes in formal analytical method (Official Methods of Analysis), this book is that U.S. analytical chemistry worker association publishes, Arlington-Virginia, pp627-628 (1984 the 14th edition) is listed as that this is for reference.According to the AOAC standard, hardness is calcium carbonate equivalent (mg/L) sum in the water, should and be to obtain by the factor that the following cationic concentration (mg/L) that will find in the water multiply by in the following table.
Table 1
| Cation | The factor |
| Ca Mg Sr Fe Al Zn Mn | 2.497 4.116 1.142 1.792 5.564 1.531 1.822 |
The compound relevant with the water hardness mainly is carbonate, bicarbonate, sulfate, chloride and the nitrate of calcium and magnesium, and other feedwater provides the compound of polyvalent cation also can feed-water hardness.According to hardness level, water is categorized as soft (0-60ppm), medium hard (61-120ppm), hard (121-180ppm) and stone (more than the 180ppm).
" basicity " used herein speech is meant carbonate anion and the bicarbonate anion that is present in the water.For the purpose of the present invention, the basicity of the water of adding is according to the AOAC standard test that proposes in the formal analytical method, and this analytical method is by the AOAC legal copy, Arlington, and Virginia, pp618-619 (1984 the 14th edition) is listed as that this is for reference.Being used to of standard measured the AOAC analysis by titration of hardness can be with through the autotitrator and the pH meter of calibration or use visual titration.Calculate the hardness in the water that adds then, with CaCO
3(mg/L) equivalent is represented.Feedwater provides the compound of basicity to comprise carbonate, bicarbonate, phosphate, hydroxide and the silicate of potassium, sodium, calcium and magnesium.
For the purpose of the present invention, the water of adding does not comprise that adding material by other attaches the water that enters, for example fruit juice.The hardness of water of this adding is from 0 to about 180ppm, preferably from 0 to about 60ppm and most preferably from 0 to about 30ppm.Too hard water can be handled with traditional method or softening re-use to suitable level to reduce hardness with known.A kind of method of water of suitable softening adding is to handle water with calcium hydroxide.This method of knowing is that the water of 100 to 150ppm calcium carbonate is the most suitable and method economy to handling initial hardness.To the raw water of hardness less than about 100ppm, this tenderizer is invalid.
Another kind is applicable to that the method for the softening water that adds is an ion-exchange.It is 50 to 100ppm water that this method of knowing can be used to handle initial hardness.This ion-exchange all is extensive use in family and industry.Also can use other control to add the method for hardness of water.
The basicity that adds entry preferably comprises 0 to about 300ppm, more preferably from 0ppm to about 60ppm.Can adjust basicity to preferred level with known or traditional method for treating water.The method that the adjustment that is suitable for adds hardness of water and basicity is at the carbonation of Woodroof and Phillips and carbonated beverage one book not, AVI publishing company, the non-alcohol type provisions beverage handbook of 132-151 page or leaf (correction in 1981 originally) and Thorner and Herzberg, AVI publishing company, be described in the 229-249 page or leaf (second edition in 1978), this two book is listed as that this is for reference.
Importantly add hardness of water, especially basicity should be within above-mentioned scope.Have been found that above-mentioned preservative system itself can not suppress the breeding of yeast and anti-acid-resistant anti-corrosion agent bacterium effectively.But same preservative system when combining with above-mentioned water quality control, just can suppress microbial reproduction subsequently in the beverage, and this time is long to having 10 days at least, typically at least about 20 days.
G. acidity
The pH of beverage of the present invention is usually from about 2.5 to about 4.5, and preferably from about 2.7 to about 3.5.This is the typical pH value of not carbonated drink.Can for example use the acid buffer of food-grade with known and traditional method, the acidity of adjusting beverage also remains in the desired scope.Normally, the beverage acidity of above-mentioned scope is the balance that is used to suppress between the optimum acidity of the beverage flavor of the MAC of microorganism and requirement and tart flavour sensation.
H. sweetener
Beverage of the present invention can with contain a kind of sweetener usually, preferred sweeteners is a carbohydrate sweetening agents, more preferably monose or disaccharide.Specifically be to have an appointment normally the containing of these beverages 0.1 to about 20%, more preferably from about 6 to about 14% sugared solid content.The sweetener steamed bun stuffed with sugar that is suitable for is drawn together maltose, sucrose, glucose, fructose, invert sugar and their mixture, these sugar can be attached in the beverage with solid or liquid form, but typical and preferably add with syrup, the more preferably syrup of Nong Suoing, for example high fructose starch syrup.Beverage of the present invention is not said these nonessential sweeteners also can add by other composition by beverage, for example fruit juice, flavouring agent etc. on some degree.
The preferred sweetener that uses is sucrose, fructose, glucose and their mixture in these beverages.Fructose can provide with forms such as liquid fructose, high fructose starch syrup, fructose powder or fructose syrups, but preferably uses high fructose starch syrup.Commodity high fructose starch syrup (HFCS) has HFCS-42, HFCS-55 and HFCS-90, and they comprise 42%, 55% and 90% fructose solid content by weight respectively.
Synthetic or non-caloric sweetener also can not necessarily be added in these beverages; can add separately or with carbohydrate sweetening agents in conjunction with adding; these synthesize or non-caloric sweetener comprises asccharin; the cyclohexyl sulfamate; sulfacetamide; L-aspartoyl-L-phenylalanine lower alkyl esters sweetener (for example Aspartame); the United States Patent (USP) 4 of mandate Brennan etc.; 411; disclosed L-aspartoyl-D-alanine acid amides in 925; the United States Patent (USP) 4 of mandate Brennan etc.; 399; disclosed L-aspartoyl-D-serine amides in 163; authorize the United States Patent (USP) 4 of Brand; 338; disclosed L-aspartoyl in 346-L-1-methylol alkanamides sweetener; authorize the United States Patent (USP) 4 of Rizzi; 423; disclosed L-aspartoyl in 029-1-ethoxy alkanamides sweetener; disclosed L-aspartoyl-D-phenylglycine ester and acid amides sweetener in 1986 disclosed european patent application the 168th, 112 on January 15, (Janusz).A kind of particularly preferred non-caloric sweetener is an Aspartame.
I. other nonessential beverage ingredient
Beverage of the present invention can comprise other nonessential beverage ingredient, comprises other anticorrisive agent (for example organic acid), colouring agent etc.These beverages also can be used the vitamin of U.S.'s recommended dietary standard of from 0 to about 110% and mineral-supplemented, as long as these vitamins and mineral matter (for example can not change the desired character of this beverage in fact, environment is showed the time), and these vitamins and mineral matter are being compatible with the essential composition in the beverage chemically and physically.Particularly preferably be vitamin A (for example Retinol Palmitate), its provitamin (for example beta carotene), Cobastab
1(for example thiamines hydrochloric acid) and vitamin C (for example ascorbic acid) can use other vitamin and mineral matter but should understand also.
The polyphosphate of known some food-grade, for example the polyphosphate of herein setting forth helps to suppress the passivation of ascorbic acid in beverage.These polyvalent cations also it should be noted and to avoid, because can and make it inactivation with the polyphosphate combination with calcium, iron and magnesium fortified.
J. preparation
Beverage of the present invention can adopt and be generally used for preparing not that the method for carbonated beverage is prepared.These universal methods comprise hot packing or aseptic packaging operation, though these operations are not essential for above-mentioned beverage stability or prolongation environment displaying time.
The method of making The dilute juice beverages for example is described in authorizing the United States Patent (USP) 4,737,375 of Nakel etc. on April 12nd, 1988, is listed as that this is for reference.The method of making beverage is at the carbonation of Woodtoof and Phillips and carbonated beverage one book not, AVIAVI publishing company, the non-alcohol type provisions beverage handbook of (revised edition in 1981) and Thorner and Herzberg is also described in the AVI publishing company (second edition in 1978).
A kind of method of preparation The dilute juice beverages herein comprises makes a kind of beverage concentrates, this is added in the syrup that contains antimicrobial polyphosphate and xanthans (being with or without other thickener), and water, syrup and beverage concentrates are adjusted this mixture to obtain needed acidity and material composition then.The entry that add all in preparation must be that adjusted arrives desired hardness, preferably adjust to desired basicity.In the method, beverage concentrates can by in water (correct basicity and hardness) be mixed into acidulant (for example citric acid), water soluble vitamin, comprise that the flavouring agent of fruit juice concentrates and anticorrisive agent are prepared.Can add a kind of oil-in-water emulsion in the concentrate.The syrup that is used to prepare beverage is preparation in addition, its method is that polyphosphate and thickener (comprising xanthans) are added in the water, in addition ascorbic acid and polyphosphate are added in the water, and then water lumps together above-mentioned two mixtures, in mixture, add syrup (for example, high fructose starch syrup) then.In the gained syrup additional anticorrisive agent can be arranged.Syrup and concentrate are combined together to form beverage.This beverage can be adjusted to desired acidity of beverage of the present invention and composition with adding entry, syrup and beverage concentrates on a small quantity.Then can be through pasteurization, packing and storage.
K. test method: environment is showed the time
The environment displaying time is descended a period of time of microbial breeding effectively in 68 °F (20 ℃) after being equivalent to use the beverage putrefactive microorganisms to a kind of not carbonated beverage inoculation 10cfu/ml.After " microbial reproduction " speech used herein was meant about 10 cfu/ml of initial inoculation, the number of beverage putrefactive microorganisms had increased by 100 times or more.
The environment of beverage shows that the time is in order to following method mensuration.With the yeast group and the acidproof bacterial flora inoculated beverage of anti-anticorrisive agent of anti-anticorrisive agent, the yeast group comprises at least four kinds of independent yeast separation things, comprises Zygosaccharomyces, and bacterial flora comprises acetobacter.All be used for the yeast inoculated and bacterium and all be in advance from the fruit drink of preserving separates and must.The beverage products of inoculation remained on 68 °F (20 ℃) 21 days, and carried out aerobic plate periodically and cultivate.Carry out the aerobic plate count of yeast and bacterial community then by method summary one book in the Micro biological Tests of food, this book is published by the American public health association (American Public Health Association) of Washington D.C., (being edited by C.Vanderzant and D.F.Splittstoesser), this method are listed as that this is for reference.Identify the degree of microbial reproduction in the inoculated beverage then with these plate counts.
Embodiment
Below comprise according to The dilute juice beverages of the present invention and prepare the particular of their method.
Embodiment 1
With a kind of cloud emulsions of following formulation
| Composition | ％ |
| The ester modified starch clouding agent of distilled water butanedioic acid octene, (cottonseed oil) vitamin C, (ascorbic acid) synthetic dyestuff citric acid potassium sorbate | 84.9 7.0 7.0 0.05 0.05 0.75 0.25 |
In the indicated order above composition is mixed, and (Microfluidics Corp.Newton Mass.) homogenizes, and produces a kind of average particulate diameter thus less than 1 micron cloud emulsions with the Micro Fluid machine of a 110T type.
Prepare a kind of beverage concentrates with this cloud emulsions together with following composition then.
| Composition | ％ |
| Distilled water citric acid natrium citricum Cobastab 1(thiamines hydrochloric acid) fruit juice concentrates cloud emulsions natural wind taste substance | 56.648 7.75 1.4 0.002 13.0 21.0 0.2 |
Mix above composition in the indicated order.Then by xanthans (Kelco KeltrolF) and carboxymethyl cellulose (Hercules CMC 7HOCF) are dispersed in preparation thickener premix in the distilled water that is preheating to 100 fully, wherein xanthans to carboxymethyl cellulose to the ratio of water be 0.1: 0.5: 200. be 13 calgon (SHMP) (Monsanto Co.St.Louis then with ascorbic acid and average chain length, MO) be dispersed in the distilled water that is preheating to 100 (37.8 ℃) another premix of preparation, ascorbic acid is 0.3: 1: 587.2 to calgon to the ratio of water.Then thickener premix and calgon premix are lumped together with 200.6: 588.5 ratio and form a kind of compound thickener/calgon mixture.
Then beverage concentrates and thickener/acid/calgon mixture are combined together to form a kind of The dilute juice beverages finished product in the indicated order with following composition, this The dilute juice beverages is stable, its can deflocculation or significantly ring move, even before consumption, be stored in and also keep stable under the environmental condition.
| Composition | ％ |
| Thickener/acid/calgon mixture vitamin C (ascorbic acid) sweetener (high fructose starch syrup) beverage concentrates potassium sorbate | 78.91 0.04 13.0 8.0 0.05 |
Embodiment 2
Prepare cloud emulsions and beverage concentrates by the method for setting forth among the embodiment 1.Then xanthans (Kelco Keltro/F) and glue gel (Kelco Kelcogel) are well dispersed in the distilled water that is preheating to 100 with preparation thickener premix, wherein xanthans is 0.1: 0.1: 200 to glue gel to the ratio of water.Be 13 calgon (Monsato Co.St.Louis then with ascorbic acid and average chain length, MO) be dispersed in the distilled water that is preheating to 100 (37.8 ℃) to prepare another premix, wherein acid is 0.3: 1: 587.6 to calgon to the ratio of water.Then thickener premix and the calgon premix ratio with 200.2: 588.9 is combined to form a kind of compound thickener/calgon mixture.Then beverage concentrates and thickener/acid/calgon mixture are combined in the indicated order with following composition and freeze overnight to form the The dilute juice beverages finished product, this The dilute juice beverages is stable, can deflocculation or significantly ring move, even before consumption, be stored in and also keep stable under the environmental condition.Composition % thickener/acid/calgon mixture 78.91 vitamin Cs (ascorbic acid) 0.04 sweeteners (high fructose starch syrup) 13.0 beverage concentrates 8.0 potassium sorbates 0.05
Embodiment 3
Prepare the The dilute juice beverages of filling enough amounts by embodiment 2 described methods, then by a commodity high temperature, short time (HTST) pasteurizing device (replacing refrigeration).In the high temperature, short time device, beverage is heated to the sterilising temp several seconds, is cooled to then or is lower than 60 °F (15.6 ℃).Need not cooling through the beverage of pasteurization can filling bottle and storage, and the back of spending the night forms suitable denseness, even keeps (being higher than environment temperature, but being lower than 190 °F (87.8 ℃)) at elevated temperatures also like this.
Claims (23)
1. beverage is characterized in that comprising:
(a) a kind of oil-in-water beverage emulsion of from 0.2 to 5%, this emulsion is selected from flavor emulsion and cloud emulsions;
(b) from 0 to 40% the local flavor solid content that is selected from fruit syrup, tea solid content and their mixture;
(c) from 0.005 to 0.015% xanthans;
(d) from a kind of anticorrisive agent of 100ppm to 1000ppm, this anticorrisive agent is selected from sorbic acid, benzoic acid, their alkali metal salt and their mixture;
(e) a kind of water-soluble multi-phosphate, its amount can strengthen the anti-microbe ability of described anticorrisive agent effectively;
(f) water of from 60 to 99% adding, this glassware for drinking water has the hardness from 0ppm to 180ppm.
2. the beverage of claim 1 is characterized in that it comprises described polyphosphate from 300 to 3000ppm, and wherein said polyphosphate has following general formula
(MPO
3)
n
Wherein n on average from 3 to 100, and wherein M is independently selected from sodium and potassium atom.
3. any beverage of claim 1 to 2 is characterized in that it comprises from 1 to 20% fruit juice.
4. any beverage of claim 1 to 2 is characterized in that it comprises from 0.02 to about 0.25% tea solid content.
5. the beverage of claim 1 is characterized in that it also comprises from 0.1 to 20% a kind of sugared sweetener.
6. the beverage of claim 1, the pH that it is characterized in that it is from 2.5 to 4.5.
7. the beverage of claim 1 is characterized in that comprising 0.8 to 2% described oil-in-water beverage emulsion.
8. the beverage of claim 1 is characterized in that comprising 0.005 to 0.01% xanthans.
9. the beverage of claim 1 is characterized in that comprising 200 to 1000ppm described anticorrisive agent.
10. the beverage of claim 1 is characterized in that comprising 200 to 750ppm described anticorrisive agent.
11. the beverage of claim 1 is characterized in that described anticorrisive agent is a potassium sorbate.
12. the beverage of claim 1 is characterized in that comprising the water of 80 to 93% adding.
13. the beverage of claim 1 is characterized in that described hardness of water is 0ppm to 60ppm.
14. the beverage of claim 1 is characterized in that described hardness of water is 0ppm to 30ppm.
15. the beverage of claim 2 is characterized in that comprising 900 to 3000ppm described polyphosphate.
16. the beverage of claim 2 is characterized in that comprising 1000 to 1500ppm described polyphosphate.
17. the beverage of claim 2 is characterized in that n is 13 to 30 in the described general formula.
18. the beverage of claim 2 is characterized in that n is 13 to 21 in the described general formula.
19. the beverage of claim 2 is characterized in that described M represent sodium atom.
20. the beverage of claim 3 is characterized in that comprising 2 to 10% fruit juice.
21. the beverage of claim 4 is characterized in that comprising 0.07 to 0.15% tea solid content.
22. the beverage of claim 5 is characterized in that comprising 6 to 14% a kind of sugared sweetener.
23. the beverage of claim 6, the pH value that it is characterized in that it is 2.7 to 3.5.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US57297795A | 1995-12-15 | 1995-12-15 | |
| US08/572,977 | 1995-12-15 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1207651A CN1207651A (en) | 1999-02-10 |
| CN1086282C true CN1086282C (en) | 2002-06-19 |
Family
ID=24290135
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96199625A Expired - Lifetime CN1086282C (en) | 1995-12-15 | 1996-12-09 | Beverages having stable flavor/cloud emulsions in presence of polyphosphates-contg. preservative systems and low levels of xanthan gum |
Country Status (11)
| Country | Link |
|---|---|
| US (2) | US5792502A (en) |
| EP (1) | EP0866666B1 (en) |
| JP (1) | JP3073529B2 (en) |
| CN (1) | CN1086282C (en) |
| AT (1) | ATE194264T1 (en) |
| AU (1) | AU1335697A (en) |
| BR (1) | BR9612348A (en) |
| CA (1) | CA2240260C (en) |
| DE (1) | DE69609194T2 (en) |
| ES (1) | ES2147948T3 (en) |
| WO (1) | WO1997021360A1 (en) |
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- 1996-12-09 EP EP96944841A patent/EP0866666B1/en not_active Expired - Lifetime
- 1996-12-09 AT AT96944841T patent/ATE194264T1/en active
- 1996-12-09 CN CN96199625A patent/CN1086282C/en not_active Expired - Lifetime
- 1996-12-09 DE DE69609194T patent/DE69609194T2/en not_active Expired - Lifetime
- 1996-12-09 AU AU13356/97A patent/AU1335697A/en not_active Abandoned
- 1996-12-09 CA CA002240260A patent/CA2240260C/en not_active Expired - Lifetime
- 1996-12-09 JP JP09522265A patent/JP3073529B2/en not_active Expired - Lifetime
- 1996-12-09 WO PCT/US1996/020069 patent/WO1997021360A1/en active IP Right Grant
-
1997
- 1997-05-09 US US08/853,820 patent/US5792502A/en not_active Expired - Lifetime
-
1998
- 1998-03-09 US US09/037,264 patent/US5919512A/en not_active Expired - Lifetime
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4163807A (en) * | 1978-03-15 | 1979-08-07 | Merck & Co., Inc. | Citrus fruit juice and drink |
| JPS6384465A (en) * | 1986-09-27 | 1988-04-15 | Q P Corp | Production of soup |
| US5431940A (en) * | 1994-02-24 | 1995-07-11 | The Procter & Gamble Company | Preparation of noncarbonated beverage products with improved microbial stability |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8875460B2 (en) | 1999-11-05 | 2014-11-04 | Faus Group, Inc. | Direct laminated floor |
| US8209928B2 (en) | 1999-12-13 | 2012-07-03 | Faus Group | Embossed-in-registration flooring system |
| US7836648B2 (en) | 2002-05-03 | 2010-11-23 | Faus Group | Flooring system having complementary sub-panels |
| US7836649B2 (en) | 2002-05-03 | 2010-11-23 | Faus Group, Inc. | Flooring system having microbevels |
| US8099919B2 (en) | 2002-05-03 | 2012-01-24 | Faus Group | Flooring system having microbevels |
| US8112958B2 (en) | 2002-05-03 | 2012-02-14 | Faus Group | Flooring system having complementary sub-panels |
| US8181407B2 (en) | 2002-05-03 | 2012-05-22 | Faus Group | Flooring system having sub-panels |
| US8448400B2 (en) | 2002-05-03 | 2013-05-28 | Faus Group | Flooring system having complementary sub-panels |
| US8201377B2 (en) | 2004-11-05 | 2012-06-19 | Faus Group, Inc. | Flooring system having multiple alignment points |
Also Published As
| Publication number | Publication date |
|---|---|
| ES2147948T3 (en) | 2000-10-01 |
| JPH11501222A (en) | 1999-02-02 |
| DE69609194T2 (en) | 2001-02-15 |
| AU1335697A (en) | 1997-07-03 |
| US5792502A (en) | 1998-08-11 |
| ATE194264T1 (en) | 2000-07-15 |
| US5919512A (en) | 1999-07-06 |
| DE69609194D1 (en) | 2000-08-10 |
| EP0866666A1 (en) | 1998-09-30 |
| EP0866666B1 (en) | 2000-07-05 |
| BR9612348A (en) | 1999-07-13 |
| CA2240260A1 (en) | 1997-06-19 |
| CA2240260C (en) | 2002-11-12 |
| CN1207651A (en) | 1999-02-10 |
| WO1997021360A1 (en) | 1997-06-19 |
| JP3073529B2 (en) | 2000-08-07 |
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